Organic Pepper Koh Chang

Pepper: Koh Chang
Capsicum annuum
Approximately 150-250 seeds per g

Chilli peppers come in an array of shapes, sizes, colours and of course hotness. The hotness of different chillies has been measured using the Scoville scale.
Anaheim types are very mild measurung 500-2500 on the scale. Jalapenos are between 2500 and 8000. Hungarian hot wax varies between 5000 and 10,000.
Cayenne types are getting hotter between 30,000 and 50,000. Purira types are hotter still ranging from 30,000 to 100,000 while Habaneros start at 100,000 going up to 350,000.
Take care preparing chillies, the hotness gets on your surfaces, implements and on your hands.
Once you have tried your Chilli crop you will be able to gauge how many chillies you put in your recipes and whether you use the seeds or not, (the seeds make the dish hotter).

Koh Chang is professional standard, yellow, non-hybrid, pepper with long straight fruits about 13cm long. The plants are short and sturdy and give high yields of fruits that average about 25g in weight. Hot but not too hot with a scoville score of about 6000.

How to grow:
Sow seed in good organic compost in trays or modules from January until April at a temperature of 18 – 21°C.
A heated propagator is best if you have one as it maintains day time and night time temperatures. Once the first true leaves appear and the plants are large enough to handle transplant them into 8cm pots. Pot up as necessary until you are ready to plant them. Plant them into the greenhouse or polytunnel border or into good quality growbags. Growbags are a useful means of growing some crops but not very practical. The shallowness of the compost makes it difficult to water and support the plants. See how we grow in growbags for some useful tips. Liquid feed as necessary and harvest the peppers when large enough. Green peppers are more piquant or let them ripen to the variety’s colour for a sweeter flavour.

Pests and diseases:
Green house crops can be effected by aphids and red spider mite. We offer biological controls to use against these pests.

How to cook:
Chillies really give dishes a kick and a lift. They are obviously fundamental to chilli and also in curry pastes and potatas bravas.
Dishes can be cooled with yoghurt or sour cream.